Foie gras (French fois gras) in translation from French means "fatty liver." Foie gras is prepared from the liver of a goose, specially fed. The product is rich in unsaturated fatty acids, which lower blood cholesterol. The dish is served with various sauces (fruit, caramel, etc.), with truffles, porcini mushrooms or in the form of a paste with goose fat.
Pick your recipe
You will need
-
- 500 g goose fatty liver (foie gras);
- 30-50 ml of port;
- salt
- white pepper.
- For fruit sauce:
- 50 ml of apple or apple-pear juice with pulp;
- 1 tsp soy sauce;
- 1 tsp honey;
- salt
- pepper.
- For berry sauce:
- 1 cup blackcurrant;
- 1 tbsp honey;
- 100 ml of sherry or port;
- salt;
- white pepper;
- refined oil.
Instruction manual
1
Prepare the liver. Carefully remove the films, nerves, bile ducts and rinse it. Put the liver in a bowl, sprinkle salt and pepper on all sides, fill with port and refrigerate for half an hour or an hour.
2
Preheat the oven to 170-190 ° C. Grease a frying pan or small baking dish with vegetable oil. Remove the dishes with the liver from the refrigerator.
3
Grease the foil with vegetable oil. Wrap the liver in it and put in a baking dish. Puncture the foil in several places and place the dish in a heated oven.
4
Bake foie gras for half an hour. In the process of cooking, drain the released goose fat.
5
After baking, remove the foie gras from the oven. Let it cool without opening the foil. Further, according to the classic cooking recipe, it must be placed in the refrigerator (right in the foil) for two days, but you can do without it.
6
Remove the foie gras from the foil and serve with any side dishes and sauces. Since the dish is rather "heavy" for the liver, it is preferable to cook light vegetable side dishes, mushrooms and sweet and sour sauces. Foie gras can be served both cold and hot.
7
Prepare, for example, foie gras fruit or berry sauce. Mix apple or apple-pear juice with honey and soy sauce, put the saucepan on a slow fire and cook the fruit sauce until thick, stirring all the time. Remove it from the heat and refrigerate.
8
To prepare blackcurrant sauce, take fresh or frozen berries. Frozen currants must be thawed at room temperature. Rinse the berries, then heat the goose fat pan that was released during the foie gras baking.
9
Pour the berries onto a skillet and fry them over medium heat for one minute, stirring constantly. Add honey, pour in the wine and mix everything. Keep the pan over medium heat, stirring the contents all the time, until the sauce thickens. Remove it from the heat, let cool and pour foie gras on it before serving.